Black Bottom Muffins
Saturday mornings beg for muffins. Saturday afternoons beg for dessert! 
Black Bottom Muffins pair the two moods into one delicious treat – chocolate cake with chocolate chip studded cheesecake inside. These muffins are perfectly paired with coffee. Just ask Starbucks – they sell a version of these muffins along with other yummy baked goods.
Black Bottom Muffins Recipe
This recipe is the perfect excuse to buy a jumbo muffin pan. These ingredients are enough for six perfect jumbo muffins. While you can make smaller versions in regular muffin tins, for some reason the jumbo sized taste better.
Cream Cheese Batter
8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1 Tbl. flour
pinch of salt
1 cup mini semi sweet chocolate chips
Chocolate Cake Batter
1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 cup brown sugar
1 cup brewed coffee (or water)
1/3 cup vegetable oil
1 Tbl. white vinegar
1 1/2 tsp. vanilla extract
1. Preheat oven to 375 degrees. Butter muffin cups or line with muffin papers.
2. In a medium bowl, combine cream cheese, sugar, egg, flour, and salt. Blend well. Stir in chocolate chips. Set aside.
3. Into a separate medium mixing bowl, sift flour, cocoa powder, baking soda, and salt. Add brown sugar, coffee, oil, vinegar, and vanilla; mix until just combined.
4. Pour chocolate batter into prepared muffin cups, filling each about 2/3 full.
5. Use a rubber spatula to transfer cream cheese batter to a zipper seal plastic bag. Cut one corner (about 1/2 inch) and “pipe” cream cheese into chocolate batter. Use a table knife to gently swirl batters in each muffin cup.
6. Bake at 375 degrees for 22-28 minutes, until tops spring back when gently pressed.
7. Cool in pan about 5 minutes. Loosen edges and transfer to a cooling rack. Cool completely.
